Stews Scotchie Cream Baileys But Using Scotch Recipes

SCOTTISH CREAM (AS OPPOSED TO IRISH CREAM)

Steps:

• Dump all the ingredients in a blender and whizz on high for 30 seconds.
• Bottle in a tightly sealed container and keep in the fridge.
• Be sure the shake the bottle well before serving.
• This will keep for up to two months in the fridge.
• Note: Don't use heavy cream, it tends to separate.
• If you can't find light cream, use half and half, or whole milk.

TRADITIONAL IRISH STEW THE BAILEY

Steps:

• In a 7 to 8-quart kettle simmer lamb, parsley, thyme, and salt and pepper to taste in 4 cups broth, covered, 1 1/2 hours.
• To lamb mixture add potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer, covered, 1 hour.
• In a small bowl whisk together flour and oil until smooth and stir into simmering stew until well incorporated.
• Simmer stew, uncovered, until thickened, 3 to 5 minutes, and season with salt and pepper.

ORIGINAL IRISH CREAM

Steps:

• In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.

STEW'S SCOTCHIE CREAM (BAILEY'S BUT USING SCOTCH)

Steps:

• Pour the scotch into a blender and start adding ingredients, I added them in the following order; blending in between each addition (including a blend for each egg) Choclate essence, vanilla essence, cream, eggs, condensed milk.
• Pour into a container (recipe makes approx 1 litre).
• The recipe I adapted from suggests that you can store for up to 2 weeks, so I'm going to suggest you follow some very sound advice.